For my Christmas cookies this year I’m going with double chocolate chunk cookies. These cookies are full of chocolate goodness – a combination of chocolate chips and dark chocolate chunks in a soft, chocolate cookie.
The double dose of chocolate – plain chocolate chips and dark chocolate chunks – really ups the chocolate flavor in these cookies. A decorative chunk of chocolate is added to the top of each cookie to make it a bit more special since they are holiday treats.
The holiday season is definitely cookie time – and I’m seeing cookies everywhere. I’ve seen so many delicious holiday treats on other people’s blogs I wanted to share some of them. So if you’re looking for more cookie or treat ideas please take a look at the list below.
Traci, from Vanilla and Bean, has some beautiful Dark Chocolate Cocoa Nib Shortbread Cookies.
Julia, from Orchard Street Kitchen, shares a treasured family favorite – Swedish Spice Cookies.
Denise, from Sweet Peas & Saffron, is serving up a decadent Chocolate Hazelnut Baileys Magic Cookie Bars.
Sarah, from Broma Bakery, shows us how to make delicious Chocolate Dipped Coconut Macaroons.
Crystal, from Apples and Sparkle, made cute and festive Chocolate-Peppermint Thumbprint Cookies.
Jessica, from What Jessica Baked Next, treats us to some Cornish Clotted Cream Fudge.
Rachel, from Bakerita, made incredible Peppermint White Chocolate Pretzel-Bottomed Bars.
So if you have a minute, go check out some of these wonderful recipes.
A couple of notes:
The dough will be very thick and fudgy. I used a teaspoon to drop the cookies onto the cookie sheet. Since the dough was so firm – I shaped them a bit once they were placed onto the parchment and then pressed one dark chocolate chunk onto the top of each cookie before baking.
If you’re packing these up as gifts – definitely let them cool completely. I started packaging them up before they were completely cool and the decorative chocolate square on the top smushed a bit – so I just let them cool for a while longer before putting them in the cellophane bags.
This makes about 45 cookies. I added 3 cookies to each package so I got a total of 15 gift bags.
Completely random note – the twine came from Ikea of all places. They sell it in their holiday department and it’s thicker than average baker’s twine so it worked really well on the packages.
Adapted from this Hershey’s recipe.
|Double Chocolate Chunk Cookies|| |
- 2 cups All-Purpose Flour
- ⅔ of a cup Hershey's Cocoa
- ¾ tsp baking soda
- ¼ tsp salt
- 2 sticks of butter at room temperature
- 1 cup of white sugar
- ½ cup of brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 cup of chocolate chips
- 1 cup of dark chocolate chunks
- extra dark chocolate chunks to add to the top of each cookie - about 50
- Preheat oven to 350 degrees.
- Mix together flour, cocoa, baking soda and salt in a bowl and set aside.
- In a large mixing bowl, beat together butter, sugar, brown sugar, eggs and vanilla until creamy. I used a electric hand mixer and beat the ingredients on medium for 3 minutes.
- Gradually add in flour and cocoa mixture a bit at a time, beating to incorporate with the sugar/butter/egg mixture until all the flour and cocoa mixture is incorporated. It should be a dense, fudgy batter.
- Stir in chocolate chips and dark chocolate chunks with a wooden spoon.
- Drop cookie dough onto a parchment lined cookie sheet. Each cookie should be one rounded teaspoon in size. Add one chocolate chunk to the top of each cookie and press down to set.
- Bake cookies for 10 to 12 minutes or until set. Mine took about 12 minutes. Remove from oven, let cool slightly (about 2 minutes) and then transfer to a wire rack to cool completely.
- Makes about 45 cookies.